Baqdonsieh is a rich and flavorful Arabic sauce made with parsley and tahini, offering a creamy texture with a zesty, ...

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms.

The last sauce combines tahini with a popular North African ingredient: preserved lemon. The strong citrusy floralness of the preserved lemon mellows with the addition of tahini, and the aromatic ...

Moustafa Elrefaey, the executive chef and co-founder of Zooba, joins TODAY to share his recipe for a cheese hawawshi sandwich ...

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with ...

A warm, fudgy brownie hits the spot after a delicious meal, and while pre-made brownies will satisfy your basic chocolate ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

I had assumed the recipes in the book would be mostly ... That salad is piled onto a spread of creamy, savory sauce made with tahini, miso paste, soy sauce, lime juice and water.